February is not only National Hot Breakfast Month, but it’s also National Pancake Month. It’s a great excuse to invalidate this recipe, but the truth is a little more selfish.
I miss my friends. Thanks to this topic, I was able to spend some more time with him this week.
Years ago, in a Facebook thread about nostalgic foods, I had a quick conversation with the late, great Joseph Hayes, and realized we shared a love for IHOP’s Country Griddle Pancakes. I don’t think this is a menu we’ve seen since the early ’10s.
It was really delicious. IHOP has done that for more than just the wonderful little balls of whipped butter dotted atop the stacks.
It was a rich and wonderful cream of wheat that helped make the pancakes less fluffy. Truly special, with a pound cake-like moist cereal-like texture and just a touch of graininess, the pancakes were light years harder than the average breakfast sample for me.
I mourned that loss, and I still do.
Other than work-related pop-ins, I haven’t eaten at IHOP since Country Griddles was gone.
I was thinking of going to Harvest’s Grain and Nut Pancakes for nostalgia’s sake, but apparently that was also cancelled.
Shocker. Orlando’s Sardine Queen likes things that most people don’t.
it’s okay. Not that we need more pancakes anyway. A few weeks ago I tested some copycat recipes. And this recipe from AllRecipes.com gave me the best result: a big, satisfied smile. And a little bit of guilt.
I ate it with raspberries. I crushed up some caramel mixed nut cookies from Mills 50’s Bakery 1908 (totally addictive, by the way. 10/10 recommended). I ate it with pure maple syrup and honestly, the best part was when it hit my face right out of the pan.
We “elevate” things all the time, but I’ve done enough stories about world-class, award-winning chefs who love trash food (read: basically all of them), and I can tell you without shame that these are great with basic butter and tons of, and whatever cheap artificial pancake syrup you choose.
Best Breakfast: 2025 Orlando Sentinel Foodie Awards
Joseph Hayes was a thoughtful food writer, but he wasn’t a foodie.
And while his own ricotta pancake recipe was great (in fact, I might try that recipe next February!), it didn’t quite top Country Griddle’s deliciousness.
It’s no longer available at IHOP, so give it a try at home.
Add toppings as boldly as you like.
Find me on Facebook, TikTok, Twitter, Instagram @amydroo or the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com, and for more foodie fun, join our Let’s Eat, Orlando Facebook group.
cream wheat griddle cake
Recipe provided by: allrecipes.com (allrecipes.com/recipe/141081/cream-of-wheat-griddlecakes)
A few notes: I have tried this recipe listed below many times, substituting buttermilk for the milk. I preferred the latter, but both were delicious. This recipe uses the instant version of Cream of Wheat, but using the regular version will give you pancakes with a little more of that super light crunch that has won over so many fans of these beauties. If you don’t like the texture, use instant.
You get 5 doses
material
1 1/4 cups all-purpose flour
1/3 cup instant wheat cream
1/3 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup sour cream
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla essence
Do not turn it over until you see bubbles.
direction
1. Sift together flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl. Set aside.
2. In a separate bowl, mix together the milk, sour cream, vegetable oil, eggs, and vanilla.
3. Make a well in the center of the flour mixture and stir in the milk mixture. Do not overmix the dough.
4. Heat a large skillet over medium heat. Pour 1/3 cup of the batter into the hot frying pan and cook until bubbles appear on the surface. Flip with a spatula and cook until the other side is browned. Repeat with remaining dough.
